Cognac Glazed Chicken Thighs Recipes

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HONEY-AND-SOY-GLAZED CHICKEN THIGHS



Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

EASY ROASTED CHICKEN THIGHS



Easy Roasted Chicken Thighs image

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 6

8 bone-in, skin-on chicken thighs
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Steps:

  • In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
  • Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
  • Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

ROASTED AND BRAISED TURKEY WITH COGNAC GRAVY



Roasted and Braised Turkey with Cognac Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time 4h35m

Yield 12 to 16 servings

Number Of Ingredients 11

One 12-pound turkey, rinsed and dried
Kosher salt and black pepper
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup chopped fresh herbs (a mix of rosemary, sage, oregano and thyme)
2 stalks celery, chopped
2 leeks, chopped
1 medium yellow onion, chopped
1/3 cup flour
1 cup cognac
8 cups chicken stock or broth, plus more as needed

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.)
  • Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
  • Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours.
  • Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven.
  • Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices.
  • Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve.

CHICKEN THIGHS WITH COGNAC & RED WINE



Chicken Thighs With Cognac & Red Wine image

This is a recipe I came up with, which I just love. It's easy to do, and goes well with rice and oven-baked vegetables. The recipe is very forgiving, and you can substitute any chicken parts, I prefer thighs. You can also adjust the garlic and herbs to suit your own tastes. I love the cognac/red wine flavors that come through.

Provided by Chef Bryn

Categories     Chicken

Time 2h15m

Yield 3-5 serving(s)

Number Of Ingredients 14

10 chicken thighs
2/3 cup flour (for dredging)
salt & pepper (to taste mixed with flour)
1/3 cup canola oil
1/2 cup cognac
1 cup red wine (wine you like to drink)
1 large onion, sliced thin
796 ml canned whole tomatoes (diced)
1 cup chicken stock (more may be required to cover chicken if pot is too large)
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1/2 teaspoon rosemary

Steps:

  • 1 - Heat oil in large frying pan on med-high heat.
  • 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown.
  • 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off.
  • 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once.
  • 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside.
  • 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again.
  • 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered.
  • 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. .
  • 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.

CHICKEN THIGHS WITH COGNAC SAUCE AND VEGGIES



Chicken Thighs With Cognac Sauce and Veggies image

Have you ever tried to incorporate cognac in your cooking? It will highlight multiple new aromas, and it works great with almost any type of meat. Start with something simple, like chicken thighs, some mushrooms and tomatoes. Nothing too complicated, we're keeping it simple today!

Provided by Vlad Popa

Categories     Chicken & turkey, dairy-free, Fruit & vegetables, low carb, Main course, nut-free

Time 25m

Yield 3

Number Of Ingredients 13

½ cup flour
3 chicken thighs
2 tablespoons of vegetable oil
1 red onion, chopped
1 cup chicken stock
2 tablespoons of cognac
2 tablespoons of soy sauce
1 tablespoon olive oil
10 ounces of mushroom, thinly sliced
salt
pepper
1 tomato, diced
parsley

Steps:

  • Coat the chicken thighs with flour. Heat a skillet on medium-high heat and add the vegetable oil. Place the chicken thighs skin side up and start frying them.
  • Flip them over when golden, and add the red onion. Stir and pour the chicken stock, cognac and soy sauce. Let the sauce simmer on medium-low heat until it reduces by half.
  • Heat another skillet, add olive oil, and start cooking the mushrooms. Season them with salt and pepper. Add the tomato and parsley and cook for about 1 minute.
  • Move the veggies on top of the chicken and keep it on heat for 1 more minute.

Nutrition Facts : Calories 260 calories, Protein 15 grams, Fat 20 grams, Carbohydrate 12 grams

JL'S COGNAC CHICKEN



JL's Cognac Chicken image

Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.

Provided by JLSOUKA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 1

Number Of Ingredients 9

1 skinless, boneless chicken breast half
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried rosemary, crushed
½ teaspoon seasoning salt
½ tablespoon vegetable oil
½ cup fresh sliced mushrooms
1 cup heavy whipping cream
½ cup brandy

Steps:

  • Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
  • Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
  • Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1379.3 calories, Carbohydrate 10.3 g, Cholesterol 394.5 mg, Fat 96.7 g, Fiber 1 g, Protein 33.6 g, SaturatedFat 56.2 g, Sodium 630 mg, Sugar 1.2 g

CAST IRON SKILLET CHICKEN WITH COGNAC SAUCE RECIPE



Cast Iron Skillet Chicken with Cognac Sauce Recipe image

A comforting, quick and easy, one pan dinner full of fresh aromatic, delicious flavors. It's great for a busy weeknight, and impressive enough for guests.

Provided by Valentina K. Wein

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter, (divided)
¾ cup shallots, (thinly sliced)
1 teaspoon minced garlic
2 teaspoons dried thyme
1 approximately 3¾-pound whole, cut-up chicken, skin-off, bone-in
½ cup chicken stock
¼ cup cognac
2 tablespoons fresh Meyer lemon juice
1 medium-sized Meyer lemon, (washed, very thinly sliced)
sea salt and freshly ground black pepper

Steps:

  • Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
  • Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
  • Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
  • Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
  • Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

Nutrition Facts : Calories 528 kcal, ServingSize 1 serving

COGNAC GLAZED CHICKEN THIGHS



COGNAC GLAZED CHICKEN THIGHS image

Number Of Ingredients 8

•4 bone-in, skin-on chicken thighs
•Salt and pepper to taste
•¼ cup golden syrup (honey or corn syrup can be substituted)
•¼ teaspoon crushed red pepper flakes
•2 cloves garlic, pressed
•1 tablespoon lemon zest
•2 tablespoons CAMUS Île de Ré cognac
•1 teaspoon cornstarch

Steps:

  • 1.Preheat the oven to 425F and line a rimmed baking sheet with parchment paper. 2.Season the chicken thighs with salt and pepper, arrange on the baking sheet and bake in the heated oven for 15 minutes. 3.While the chicken cooks, combine the golden syrup, pepper flakes, garlic, lemon zest, and cognac in a small saucepan and cook over medium heat for 3-4 minutes, stirring occasionally. Add the cornstarch, whisking constantly, and cook an additional 2 minutes, or until thickened. 4.After 15 minutes of baking, brush the chicken with the thickened glaze and cook for 15 minutes more, or until done.

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